Bittersweet Chocolate Pudding With Raspberries

• 1/2 cup sugar
• 2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• Dash of salt
• 1 large egg
• 1 large egg white
• 1 cup 1% low-fat milk
• 1/2 cup evaporated fat-free milk
• 2 ounces bittersweet chocolate, chopped
• 1/2 cup raspberries
• 4 teaspoons shaved white chocolate

1. Combine first 6 ingredients in a medium bowl, stirring well with a whisk.
2. Combine milks in a medium saucepan; bring to a simmer. Remove from heat; add bittersweet chocolate to pan, stirring until chocolate melts. Gradually stir about one-fourth of hot chocolate mixture into egg mixture; add egg mixture to remaining chocolate mixture in pan, stirring constantly. Cook over medium heat 5 minutes or until mixture is thick and creamy, stirring constantly. Pour into a bowl; cover surface of pudding with plastic wrap. Chill. Top with raspberries and white chocolate.

sugar, cornstarch, vanilla, salt, egg, egg white, milk, milk, bittersweet chocolate, raspberries, shaved white chocolate

Taken from www.myrecipes.com/recipe/bittersweet-chocolate-pudding-with-raspberries (may not work)